Fish Casserole

I baked a beautiful halibut fillet yesterday but it was too much for just me. I’ve had a craving for tuna casserole for several weeks now so decided to mix the leftover halibut in with the tuna and wow, what a delicious, warm, comforting bite. I grew up on things like tuna casserole since my mother worked as a teacher and I began helping her cook meals when I was about ten. This was always a quick and easy meal to put together, but of course, we used canned soup and tuna along with frozen peas and regular pasta. Nothing I use today except the canned tuna and frozen peas. I find having grown up on it and not having fresh tuna until I was well into my 20s, that I prefer the canned stuff even though it’s not politically correct these days to use it. Feel free to use fresh if your family prefers it.

Preheat oven to 350 degrees. Spray a casserole dish (I found that my 12″ deep skillet made just enough to fill my 9x9x3″ baking dish). Put 3 quarts of water on to boil in a large pot. Chop either by hand or in a food processor:

1 small onion

4-5 stalks celery

8 ounces of baby bella mushrooms

2 medium carrots

Over medium heat, heat 1 tablespoon olive oil in a 12″ skillet with deep sides. Add the chopped vegetables along with:

1 cup frozen peas (or fresh if you have them)

2 cloves of garlic, minced

Salt and pepper to taste

1 teaspoon dry thyme

Cook, stirring occasionally until onion is translucent and carrot is softened, about 5 minutes. In the meantime, add one box (4 servings) to the boiling water of:

gluten-free pasta (I used a mixture of the heart of palm linguini which I love and some brown rice pasta)

Cook per package instructions. When the vegetables are ready, add:

2 cans tuna (I use the Safe Catch, low mercury brand that you don’t drain)

about 1/2 pound cooked white fish (such as halibut, haddock, cod), flaked

1 cup chicken stock (another 1 cup below for a total of 2 cups of chicken stock or fish stock if you have it)

In a small bowl, combine:

1 cup chicken stock

2 heaping tablespoons all-purpose gluten-free flour

Combine with a whisk until smooth before adding to the vegetables. Stir constantly until mixture is thickened. Add the strained pasta and place in the prepared baking dish. Top with a bread crumb mixture or French fried onions if desired. Bake for approximately 30 minutes. Serves 4.

8 thoughts on “Fish Casserole

  1. Believe it or not, I got mercury poisoning from all the tuna and other big fish I ate. Long story short, I no longer eat any giant fish that are high in mercury. My wonderful husband recently found very low mercury tuna in cans at Costco. I finally got tuna fish back! And I was ecstatic.


      1. And my husband just sent me an article about all the chemicals in fresh water fish. I sent it to a friend of mine who spends her summers at the Great Lakes. Her husband is a big fisherman.


      2. Yes, I live in Minnesota and my son takes my grandson fishing but they never eat the fish because of all the chemicals. Terrible that we’ve poisoned the water to such an extent. Amazing that fish can even live in some of these rivers and lakes.


      3. Minnesota? And I thought Connecticut and then Northern Virginia were both cold enough for me! Now the west coast of Florida can be too cold! I have become a weenie.


      4. I was born and raised in New Hampshire and have lived in Massachusetts, Arizona and now Minnesota where my son and his family live. We definitely get colder as we age. I find myself staying indoors most of the time during the winter these days and often, even inside, I’m wrapped up in my afghan or heavy sweater.


      5. Come visit me! Except not the 50° days. My daughter in Washington DC came down in October and it rained every day. So we are flying her down the first week in February. Good luck to her!


  2. Oh, and my mother, may she rest in peace, crushed potato chips on top of the casserole! I thought that was heaven! And my picky brother even ate it!


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